Low Carb High Fat Barbecue : 80 Healthy LCHF Recipes for Summer Grilling, Sauces, Salads, and Desserts

215 Pages·2015·8.24 MB·English

by  Höglund

Copyright © 2015 by Birgitta Höglund English translation copyright © 2015 by Skyhorse Publishing
Originally published as Grillmat LCHF © 2013 by Pagina Förlags AB/Optimal Förlag All rights reserved. No
part of this book may be reproduced in any manner without the express written consent of the publisher,
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10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data is available on file.
Cover photo credit: Mikael Eriksson
Interior design and photos: Mikael Eriksson, M Industries Print ISBN: 978-1-63220-532-2
Ebook ISBN: 978-1-63220933-7
Printed in China

CONTENTS
Foreword by Anna Hallén
Introduction
Tips for Successful Grilling
While the Grill is Heating Up
Cucumber Boats with Cream Cheese and Smoked Mussels
Seed Crackers and Spicy-Hot Nuts
Gazpacho and Parmesan Crackers
Hot and Spicy Shrimp Kebabs
Basil-Marinated Scallops
Raspberry Lime Spritzer
Sangria
Pale Green Summer Drink
Iced Tea with Peppermint
Water Infused with Berries and Herbs
Tasty Spreads and Sauces
Mayonnaise and Aioli
Coconut Curry Mayonnaise
Blueberry and Nettle Pesto
Sea Buckthorn Mayonnaise
Avocado Salsa
Canarian Mojo Sauce
Tzatziki
Turkish Carrot Sauté
Sorrel Dressing and Vinaigrette
Fresh Cream Cheese with Capers
Rhubarb Chutney
Spiced Béarnaise and Chili Hollandaise
Flavored Butters
Herb Butter with Roasted Garlic
Chili Sauce and BBQ Sauce
Marinated Vegetables
Three Gratins
Faux Potato Salad
Fish and Shellfish
Herb-Stuffed Brook Trout
Hot-Smoked Whitefish on the Grill
Cod and Fennel Wrapped in Foil
Fish Skewers Marinated in Saffron
Serrano Ham-Wrapped Pollock Filets
Grilled Tuna Steaks
Mussels in Cream
Grilled Crawfish
Meat and Poultry
Grilled Rib Eye
Spareribs with Chili Glaze
Pork Collar with Black Currant Glaze
Greek Souvlaki
Coffee-Marinated Pork Belly
Lamb Chops Marinated in Red Wine
Turkish Lamb’s Liver
Elk Burgers
Hamburgers Wrapped in Bacon
Lamb Sausage with Skagen Shrimp Salad
Rosemary-Marinated Turkey Skewers
Chicken Schnitzel
Stuffed Chicken Thighs Wrapped in Parma Ham
Vegetable Dishes and Salads
Grilled Beefsteak Tomatoes
Feta Baked in Foil
Oyster Mushroom Burgers
Grilled Portabella Mushrooms
Cabbage Salad x3
Brie and Strawberry Salad
Smoked Pork Belly and Mozzarella Salad
Grilled Halloumi and Pomegranate Salad
A Sweet Ending
Ice Chocolate Truffles with Cloudberries
Grilled Berry Dessert
Cheese Platter
Coconut and Vanilla Pannacotta
Grilling Vegetables
Foreword by Anna Hallén
I’m delighted to have been asked to write a few words for this book—happy and
proud for many reasons. First, because you’re now holding in your hands an
excellent cookbook by an author who has thorough knowledge of low-carb high
fat grilling; better yet, she has firsthand experience of how wonderful this way of
eating is, and the vitality and strength it can bring about. I have been fortunate
enough to follow Birgitta Höglund’s impressive progress for a few years now. I’ve
enjoyed seeing her grow in courage, and go from a state of pain and low energy
to the Birgitta of today, who is a fantastic role model for anyone fighting heavy
odds. She proves that it is indeed possible to find one’s way back from ill-health
and truly enjoy life to its fullest.
These are strong words, to be sure, but they aren’t empty—I mean each and
every one of them.
Furthermore, I’m excited to help spread this knowledge far and wide, and to as
many people as possible. The low-carb eating plan, with its natural fats, is a
lifestyle choice that is very dear to me. In fact, I myself eat according to LCHF
dietary guidelines.
Knowledge about carbohydrates, fat, and protein, and how they work in the
human body, has allowed me to finally get off the well-worn yo-yo dieter’s track
(which was keeping me overweight), to become the healthy, happy, and weight-
stable girl I am today. Perhaps not “girl”—I’m not really sure what to call myself.
In any case, this is forty-seven-year old Anna speaking.
The three nutritional building blocks (carbohydrates, fat, and protein) are what
piqued my interest at the beginning. Later, it became more important for me to
understand the actual balance and relationship between these macronutrients in
our diet. How much of each are we supposed to eat? What are healthy foods to
choose, and what does a nutritionally sound plate look like? It seems that, thanks
to our current knowledge and experience, we now have a solid dietary